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Pizza Ovens / In praise of my Pizza Party Emozione.
« Last post by reedza on Today at 10:17:23 AM »
I bought the Emozione over a year ago and what an oven its been. I was looking for something I could lift by myself for pizza pop ups that would fit two pizzas. I finally got the pop up biz running. Doing 40 pies for a catering event. Then 50 at a walk up fundraiser. And, last week, I put 120 pies through it for an engagement party. The oven has performed immaculately and I highly recommend. Currently looking at trailers to expand the business /go legal and will definitely be trusting pizza party with any oven needs going forward.
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Hey bro, I know it gets complicated when using a starter.  I like to use the dough calculator which takes the hydration of the preferment (starter) into account and provides the correct final dough hydration in the recipe.  I have been using my starter exclusively for the past 6 months and the doughs always come out perfect.  You should be able to scale the recipe as required, you'll just need a lot more starter for larger batches.  I always do 4 dough batches (1160g) and end up needing around 100g of starter for that batch.  My starter is 100% hydration.  I always use it at peak or right when it starts to collapse to get the best results during fermenting (times closely resemble Craig's SD prediction chart)

Dough Calculator -
https://www.pizza.devlay.com/

Craig's SD prediction chart -
https://www.pizzamaking.com/forum/index.php?topic=22649.0

A handy tool for predicting overall fermentation time based on different temperatures (i.e. room temp + cold ferment, etc)
http://shadergraphics.com/

Best of luck and look forward to your results.
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General Pizza Making / Re: Pizza in Germany
« Last post by PapaJawnz on Today at 09:58:33 AM »
Hey Mike, hope you're doing well bro!  Whats up with grilling in Germany?  I am guessing sausages are very popular.  How's the steak game out there?  Are burgers a thing?  Not to derail your pizza thread, though I am sure you have some pies coming up soon  :pizza:
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Prep Equipment / Re: KYS 7+ pro brake
« Last post by barryvabeach on Today at 08:55:11 AM »
Looks like it is doing a great job. 
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2nd dough, made this one a couple of days ago, spicy pepperoni.  Pizza for supper instead of lunch that night.  4 1/2 ounces of sauce, generous romano dusting, 5 ounces of 50/50 blend (same as before), a dusting of parmesan/romano blend (pre-bake), thin sliced fresh jalapeno (seasoned with salt and black pepper), pepperoni slices.  Bake was same as before except I moved the stone on the top rack down to the rack above the steel.  The stone is sort of acting like a radiator, and a ceiling for a "mock" deck.  Turbo convection of course.  If you got the juice might as well hit the turbo.  4 minutes on screen on top of steel, then 6 1/2 minutes direct on steel.  Finished with some oregano and crushed red peppers.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by PapaJawnz on Today at 08:45:12 AM »
Pulled pork. Def brain exciting.

Yum!  :drool:  Did you do a bbq sauce base?  Looks great dude!
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First the recipe:

Flour: 231 g
Water: 147 g
Flour from starter: 17.5 g
Water from starter: 17.5 g

Adjusted recipe:

Flour: 248.5 g (100%)
Water: 164.5 g (66.20%)
Oil: 18 g (7.24%)
Sugar: 8 g (3.22%)
Salt: 8 g (3.22%)

Your starter will change the hydration. If your dough has 64% water and starter 100% water, any starter you add will increase the overall hydration of the dough. For the starter not to have an impact on hydration, it would have to be at 64% hydration too. If you add 30 g of flour to your recipe, the hydration will drop to 59%.

You also add oil, which doesn't really add to the hydration, but the wetness has an effect on the dough.

The rye you add can also be a source of stickiness. I never use it in pizza, but if I add it to a bread dough it will quickly change the properties and make it stickier. I would drop the rye until you get a dough without it working.

What style of pizza do you want to make, what kind of oven and temperature?

What kind of mixer do you have? Many mixers are not ideal for pizza. If you plan to ferment it for some time, you could try mixing it by hand instead. Especially small doughs are difficult to work properly, even in a better mixer.

If you want to try the same again, I would reduce the water to 135-140 g and first mix without the oil, see how that works out and add the oil after some mixing.
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Home Ovens / Re: New Ooni Koda 24
« Last post by Quebert on Today at 03:50:31 AM »
Ooni's site now says shipping in July for the  Propane and NG versions. 6-8 weeks estimated, so it'll be towards the end of July.

9
I'll throw in my .02 worth. I've been making consistent Chicago thin crust pizzas using a very simple recipe and a 3-day cold ferment. My family and extended family love it and my wife's co-workers want me to sell it. Lol! Hydration, or lack there of, is important; aim for 50%.

Ingredients:
Cerasota APF (many of the best use it)
Table salt
Sugar
Instant yeast
Water
Canola oil (I've read many pizzerias use it and after using OO and VO this is clearly the best oil flavor wise. Trust me.)1

I use a stand mixer and blend all dry ingredients first. Then combine pre-heated water (microwaved for 1 min. ) and oil in a separate container. Slowly add the liquid to the dry ingredients in the stand mixer. Wait for each liquid addition to incorporate into the dry mix before adding more. I add the liquid incrementally because humidity levels vary. You're aiming for a shaggy dough texture that's sort of "pop corn' like. The dough will be almost falling apart, but you should be able to press it all together into sort of a ball. Grab a gallon plastic bag and throw it in. Continue to press your dough ball together. Close the bag, but leave an open portion so the yeast can "breath". Cold ferment for at least 2 days, preferably 3.

Allow the dough to come to room temp before rolling out. I roll my crusts to about 1/8 inch and place on a cardboard round before placing in a frig for at least 30 min. to make it easier to handle. This is a no kneed dough, so if it springs back when rolling give it a rest for 15 min. Don't rush it, it'll be great! Make sure to dock your dough before saucing to avoid bubbles.

Hope this helps and I'll be glad to share measurables if necessary.
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Dough Clinic / Re: Hydration for airy crust
« Last post by fazzari on Today at 01:18:35 AM »
You are currently, in the example above, balling your dough 48 hours prior to bake.  By simply shortening the time between balling to bake...to say 15 hours, you will change your dough a bit.  Experiment....this little change in your process will make noticeable changes.

John
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